Sweet and Sour Pork

Preparation time:     20 mins
Cooking time:            20 mins
Serves:                       4

What you need

500g John Penny pork fillet, trimmed and cubed
2 tbsp soy sauce
2 tbsp white wine vinegar
2 tbsp tomato purée
1 tbsp caster sugar
2 tsp toasted sesame oil
2 tsp cornflour
150ml chicken stock or water
1 tbsp groundnut oil
2 peppers, deseeded and cubed
1 bunch of spring onions, trimmed and chopped
5cm piece root ginger, peeled and thinly sliced
1 large clove garlic, thinly sliced
1 x 400g pack cubed fresh pineapple

How to cook

In a bowl, mix together the soy sauce, vinegar, tomato purée, sugar, sesame oil, cornflour and stock or water. Set aside.

Heat the groundnut oil in a wok or large frying pan and when really hot add the pork and stir-fry for 5 minutes until coloured all over.

Add the peppers and spring onions and stir-fry for a further 5 minutes until softened, then stir in the ginger and garlic and cook for another minute.

Stir in the sauce then let it simmer for a couple of minutes or until the pork is cooked through. Add the pineapple and any juices in the pack and heat through.

Serve with noodles.

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